Method

In a pot over low heat, gently simmer the pears, tea bag, water, prunes and honey for 10-15 mins, or until pears are soft. Separate liquid from solids. Reserve.

Chop the rhubarb into 7cm pieces. Steam in a hot pot with a lid on for 2 minutes or until just cooked.

Toss the almonds with the quinoa.

To serve, scoop 90g of quinoa mix into a bowl. Top with 1 pear half, 1 prune & 4 rhubarb fingers. Pour over 50 ml of the brewing liquid. Warm for 1 – 2 minutes if desired and serve with a dollop of coyo and a pinch of bee pollen

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